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menu

–  for the table –

– v, gf, df, denote items that are or can be prepared vegetarian, gluten free, or dairy free

shareable snacks

  • pickled vegetables

    cauliflower, sweet drop peppers, onion, bread & butter style

    - v, gf, df

    7

  • deviled eggs

    fh blood mary mix, b&b pickles

    - gf, df

    9

  • jalapeno cheddar smoked bologna

    spicy mustard

    - gf

    9

  • pb & j meatballs

    prime beef & pork, spicy grape glaze, peanut flakes

    - gf

    14 / 26

with bread/crackers

  • stuffed burrata

    muffalata, maple, g.o.d. ricotta, grilled bread

    - v, gf

    14

  • confit garlic toast

    crispy pork belly, mornay, lemony greens, sourdough

    14

  • spicy beer cheese

    crudite, garlic crackers

    - v

    13

  • smoked fish dip

    cartel hot sauce, garlic crackers

    - gf

    12

  • butterbean hummus

    pickled beets, dill yogurt, sweet lemon, pistachio, pita

    - v, gf, df

    12

– appetizers –

salads

  • bebe's wedge *

    pears, bleu cheese, bacon, crisphead lettuce, balsamic dressing, walnuts

    - v, gf, df

    12 / 21

  • grilled caesar *

    castelvetrano olives, grilled onions, herbed bread crumbs, parmesan cheese

    - gf, df

    12 / 21

  • brussels sprouts leaves *

    carrot ginger dressing, prosciutto, sour cherries, maple, carrot cake crouton

    - v, gf, df

    13

seasonal starters

  • potato bisque

    crispy bacon, black pepper cream, butter fried cheese crackers

    - gf

    12

  • charred broccolini tart

    smoked pimento cheese, roasted garlic vinaigrette, ky pecans

    - v

    12

  • eggplant parm

    smoky tomato jam, imperial sauce, pine nuts, basil

    - v

    13 / 26

  • mushrooms a la plancha

    ky mushrooms, crispy dirty rice, sassafras glaze, pepita pesto

    - v, gf, df

    13 / 26

  • sticky ribs

    apple pie glaze, celery root slaw, cheddar cheese streusel

    - df

    14

–  supper –

from the garden

  • black garlic mushrooms *

    fresh ky edamame, sweet soy teriyaki glaze, crispy fingerling potatoes, chili crisp

    - v, gf, df

    22

  • roasted cauliflower *

    tamarind glaze, caramelized coconut, spicy lemongrass, pickled vegetables

    - v, gf, df

    22

  • * to any salad or entree,

    add pork belly 9

    add grilled shrimp 11

land, lake, & sea

  • fennel sausage

    sweet potato, green onion polenta, preserved lemon, tart apple

    gf

    26

  • local catfish

    acorn squash, fall spiced couscous, brown butter, dukkah pecans

    - gf, df

    27

  • sweet tea brined chicken

    charred cabbage, pot-licker poached pear, bleu cheese whoop, hazelnuts

    28

  • braised pork shoulder

    field peas, sweet greens, fennel aioli, bacon fat cornbread

    - gf, df

    29

  • shrimp & grits

    spicy pork shank, button mushrooms, new orleans bbq sauce, pimento cheese grits

    - gf

    30

  • riverfront steak

    prime aged new york strip, butternut squash, smoked cashew, charred broccolini, balsamic bordelaise

    - gf, df

    62

– sides –

  • cornbread 3

  • black eyed peas 4

  • pimento cheese grits 4

  • grilled bread 3

  • sweet greens 4

  • garlic fries 9

  • parmesan truffle fries 11

– sweets –

  • chocolate coconut pie

    vanilla and bourbon, marshmallow fluff, paducah pecans

    - v

    13

  • cran apple cobbler

    fresh citrus, cornmeal crust, vanilla ice cream

    - v

    13

  • pumpkin cake

    whooped goat cheese, coffee sauce

    - v

    13

  • spice pear sundae

    rum raisin ice cream, cinnamon meringue, brown sugar caramel

    - v, gf, df

    12

  • cherry apple cider popsicle

    - v, gf, df

    5

– after dinner drinks –

  • freight house express

    mr. black coffee liqour, lavazza espresso, jeptha creed vodka, chocolate bitters

    14

  • featured after-dinner bourbon

    m.b. roland, single barrel, freight house barrel pick "fiddle faddle"

    notes of custard, spiced praline, plum jam, brown butter

    16

  • round of beers for the kitchen

    food so good you want to thank the kitchen for a job well done?

    buy a round for the staff to enjoy at the end of their shift

    50

– chef’s tasting menu –

  • five savory courses + one sweet course 110

    optional six-course wine pairing 65

    * available by reservation only and must be booked 48 hours in advance

BOOK CHEF'S TASTING NOW

sara bradley: chef/proprietress

20% gratuity for parties/reservations of five or more, six-course chef’s tasting, prepaid bills, and tabs left open overnight 

$3.50pp fee when bringing any outside desserts into the restaurant

10% service charge on to-go orders

$25.00 cork fee 

like many small businesses, we’ve seen a rise in operating costs. to continue offering the convenience of credit cards, a small 3% surcharge will be added to credit card payments beginning april 1st, 2024. this amount is not more than what we pay in fees.  we encourage paying with debit cards, cash, or gift certificates to avoid the 3% fee.

 thank you for your continued understanding and support of our small business!

tyler van de velde: sous chef

megan broussard: pastry chef

zack smith: general manager

jake harris: beverage director

A NOTE: we hope you enjoy the food as much as we have enjoyed making it. all of our food is made from scratch daily. we do apologize if we run out of any items. while every effort is made to ensure proper timing of your courses, please keep in mind your food will be delivered as it’s prepared to ensure perfection in temperature and freshness.  

also, consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.

chef’s tasting

bourbon & flights

cocktails

wine

beer

spirits

nonalcoholic

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